|Simple Art of Vietnamese Cooking|
|by Marcia Kiesel|
With its array of provocative tastes and intriguing textures, Vietnamese food is becoming popular in Western cookery.
Results 1 - 10 of 21 for borden fudge
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Bake cake in ... of butterscotch caramel fudge topping on top ... Refrigerate. When cool, spread with Cool Whip and top with crushed Heath bars (about 3).
Make a German ... fill holes with Borden's Eagle Brand ... with hot hot fudge; let soak ... Whip and crushed Heath bars. Refrigerate until ready to eat.
For chocolate crunch crust, melt butter and chocolate chips in heavy sauce pan over low heat. Remove from heat; gently stir in cereal until ...
In a double boiler, melt all ingredients. Stir well until blended. Place in pan with wax paper or saran wrap. Refrigerate 3 hours. Chopped nuts may ...
Bake 2 cups of cake batter in a 13 x 9 inch pan at 350 degrees for 15 minutes. Melt 1/2 stick butter on low with caramel. Pour in milk. Mix well. ...
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir rapidly until very thick and bubbly, 5-8 ...
In heavy saucepan, ... hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Melt chocolate chips in top of double boiler. Add Eagle Brand milk and stirring constantly until well mixed. Stir in pecan halves (as many as ...
In a double ... milk. Mix together then add walnuts. Pour into battered pan (small). Let harden and cut. Very fast and very good fudge. Anyone can make it!
In top of double boiler over simmering water, melt the above until smooth, stirring often. Then cook without stirring for 30 minutes over hot water. ...
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